Serves: 2

Time: 20 minutes

Method

First

First things first: preheat your oven to 200C, and heat some oil in a large pan on the stove. Brown the chicken for a few minutes in the olive oil, then remove and put to one side. In the same pan, heat the chicken stock, return the chicken breast to the stock, and cook for five minutes. Turn off the heat, cover the pan, and leave to stand for half an hour.

Second

Make the croutons. On a baking tray, place the bread cubes and drizzle with olive oil, before scattering with salt and the parmesan cheese. Bake in the hot oven for about 6 minutes, or until golden and crunchy. Scrape from the try, and save on a plate for later.

Third

Remove the chicken breast from the pan, and slice it up. Then, bring the stock back up to boil, and start adding the other ingredients – the spring greens, the peas, and the asparagus. After a minute or two of cooking, add the chicken once again along with the beans, and heat through. Serve steaming in a bowl, topped with the cheesy croutons.

Looking for a beautifully matching wine? A Loire Valley Sauvignon Blanc such as the Domaine Trotereau 'Tradition' is a perfect choice. The herbaceous character of this wine is going to make it work well with chicken and creamy vegetable broths! Give it a try, it's spectacular!

There you have it -- a comforting recipe for Chicken and Asparagus Broth.

Take the guesswork out of picking new wines to try! Have a go at our palate quiz below and our Somm will choose the top 3 wines for you.

The Last Glass Newsletter

The Last Glass by The Wine Gallery supports the responsible service of alcohol. It is against the law to sell or supply alcohol to, or to obtain alcohol on behalf of, a person under the age of 18 years. Liquor licence number LIQP770016794.